Baked Shrimp Stuffed W Lump Crab Meat & Champagne Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1/4 cup celery, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup scallion, diced
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 2 tablespoons worcestershire sauce
• 4 dashes tabasco sauce
• 2 teaspoons old bay seasoning
• 1/4 cup chopped fresh parsley
• 1 lb jumbo lump crab meat
• 1/2 cup dry breadcrumbs
• 2 dozen shrimp, peeled and deveined with tails intact (16/20 or u/10)
• 1/4 cup wine (for broiling) or 1/4 cup sherry wine (for broiling)
• 4 tablespoons minced shallots
• 2 cups champagne
• 1 cup heavy cream
• 1/4 cup butter

Recipe

• 1 to make the champagne sauce, add shallots and champagne to a small saucepan over low heat, and reduce until almost dry, about 10 minutes. add heavy cream and reduce by half then whisk in butter, remove from heat, and serve; do not reheat.
• 2 sauté all vegetables in butter over medium to high heat until soft; set aside to cool.
• 3 in a large bowl, add mayonnaise, lemon juice, mustard, worcestershire and tabasco sauces, old bay spice and parsley; mix thoroughly.
• 4 mix vegetables and seasoned mayonnaise together, add crab meat and fold in bread crumbs.
• 5 make a cut lengthwise in the vein side of each shrimp, slicing only half way through so that the flesh will hold together. place a spoonful of crab meat filling on each shrimp, cover and chill until ready to use.
• 6 turn broiler on high and place stuffed shrimp in baking dish with ¼ cup wine or dry sherry. place on middle rack of oven and cook for 6 to 7 minutes until shrimp are and crab stuffing is golden brown.
• 7 drizzle with champagne sauce and serve.